Wednesday, January 4, 2017

Slow Cooker Chicken and Black Bean Chili

Prepare this easy-to-make Chicken and Black Bean Chili in your slow cooker for a hearty "set it and forget it" crock-pot meal.
Savory Chicken and Black Bean Chili Ready to Eat!

This is a recipe I originally posted in a Cook-a-Palooza Sunday Update a few years back. I have got a lot of mileage out of this dish even though I make it a little different each time.

It is a dead-easy slow cooker recipe; the hardest part is browning the chicken in the skillet, which improves the whole dish, because the browned bits stuck to the bottom of the skillet add lots of extra flavor to the chili's broth.

What I have noticed to be true about this chili is it is better the second day when the flavors have had time to merge together, so if you have time, I recommend making it a day before you plan to serve it.

One last chili truth; chili just tastes better with an ice cold organic beer! Enjoy!

Slow Cooker Chicken and Black Bean Chili

Slow Cooker Chicken and Black Bean Chili

MAKES: 4 to 6 helpings
HANDS-ON TIME: 15 to 20 minutes
COOK TIME: 2 hrs. in the slow cooker

  • 1 Tbsp. all-purpose flour
  • 1 lb. (453 g) boneless, skinless chicken breast, cut into cubes
  • 1 Tbsp. canola oil
  • 1 yellow (or green) bell pepper, diced
  • ½ onion, diced
  • 2 cloves garlic, minced
  • 1 can (796 ml / 28 oz.) stewed tomatoes
  • 1 can (127 ml / 4 oz.) chopped green chilies
  • 1 tsp. chili powder
  • ½ tsp. ground cumin
  • 1 cup canned black beans, drained and rinsed
  • salt and pepper


1. Start by lightly seasoning the pieces of chicken, on the cutting board, with salt and pepper. Then, sprinkle with flour. Toss to dust each piece. Set aside.

2. Heat 1 teaspoon of oil in a skillet over medium heat. Add bell pepper, onion and garlic. Cook until vegetables begin to soften, about 3 minutes. Transfer the slightly cooked vegetables out of the skillet and into the slow cooker. Heat 1 teaspoon of oil in the skillet over medium heat. Add half the chicken that you dusted with flour. Cook for a minute or two to brown the outside of each piece of chicken. Once browned, place the pieces of chicken in the slow cooker. Heat the remaining teaspoon of oil in the skillet over medium heat and brown the rest of the chicken. Once the chicken is browned, into the slow cooker it goes.

3. Pour the tomatoes into the skillet, while it is still warm. Using a wooden spoon, break up tomatoes and scrape up any browned bits stuck to the cooking surface of the skillet (if using a stainless-steel skillet). Add green chilies, chili powder and cumin. Stir to combine ingredients, then pour in the slow cooker. Finally, add black beans to slow cooker. Set the slow cooker to HIGH and let chili cook for 2 hours before serving!

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Brent Garell from Cookapalooza

Hi I'm Brent! The recipes you will find on this blog, and in my weekly updates, are easy-to-make dinners my family and I have enjoyed. You'll also find favorite weekend recipes, along with a few greatest hits from my cookbook - and some boiled down wisdom on how to save a ton of time (and frustration) when cooking.   

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